Combine all Brine ingredients except cold water in a large pot. Heat just until sugar and salt is dissolved. Remove from heat, let mixture come to room temperature, add cold water, then refrigerate to 40°F. In a large non-reactive container (I use a Ziploc), combine the brine with duck strips. Refrigerate for 6-8 hours, stiring/shaking the bag occasionally. Remove duck strips from the brine and dry on paper towels.Heat oil in deep fryer or deep cast iron pan to 375°F.Dust duck fingers in flour mixture, then egg, then back in flour mixture.Deep fry in small batches for 2-3 minutes, do not overcook.While frying ducks, prepare gravy per directions.Serve duck with the gravy & mashed potatoes. Biscuits or good bread for sopping up gravy is important as well. Makes great sandwiches too.Carl Mobile, AL DHBP Member since 1998

"Life is too short to drink bad beer." Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present surveying methods. It is only a report on or comment concerning local observation and/or results. Your results and observation may vary based on your location, local water conditions, food supply, weather conditions and migratory patterns "

"Life is too short to drink bad beer." Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present surveying methods. It is only a report on or comment concerning local observation and/or results. Your results and observation may vary based on your location, local water conditions, food supply, weather conditions and migratory patterns "